Morning made simple

This super rich and cheesy vegan spinach lasagna is loaded with fresh herbs, veggies, lentils, and cheesy goodness, and it’s all dairy-free and gluten-free! With a rich Béchamel sauce made with Forager Project Sour Cream and Cashewmilk, you won’t believe this lasagna is vegan!


  • Spinach Lentil Filling:
  • 1 tablespoon extra virgin olive oil
  • 4 cloves garlic, minced
  • 6 cups spinach, chopped
  • 1 cup basil or parsley, chopped
  • 2 cups cooked lentils
  • 1 cup Forager Project Sour Cream
  • 1 cup shredded vegan cheese
  • ½ teaspoon sea salt
  • Vegan Béchamel Sauce:
  • 1 1/2 cups Forager Project Cashewmilk
  • 1/4 cup gluten-free flour
  • 1/4 cup Forager Project Sour Cream
  • 1/4 cup (4 tablespoons) vegan butter
  • 1/8 teaspoon nutmeg
  • ½ teaspoon sea salt
  • Remaining Components:
  • 9 sheets gluten-free lasagna noodles (no-boil)
  • 1 cup liquid vegan mozzarella
  • Basil or parsley, for garnish


  • Prep: Preheat the oven to 350ºF and set aside a 9x13” casserole dish.
  • Prepare the spinach filling: In a medium saucepan, heat the olive oil on medium heat. Then add in the minced garlic, and sauté until golden brown. Add in the spinach and parsley, then reduce the heat to simmer. Cover and let cook until the spinach is completely wilted, stirring occasionally. Remove from heat once cooked.
  • Mix the spinach lentil filling: In a medium bowl, add in the spinach herb mixture, cooked lentils, Forager Project Sour Cream, shredded vegan cheese, and sea salt. Mix until well combined, then set aside.
  • Make the bechamel sauce: In a medium saucepan, heat the Forager Project Cashewmilk and flour on medium heat, and stir together until most of the clumps of flour are dissolved. Then add in the Forager Project Sour Cream, vegan butter, nutmeg, and sea salt. Stir to combine, then cover and bring to a boil. Once boiling, reduce the heat to simmer and stir until the sauce thickens. Remove from heat.
  • Assemble the lasagna: In the 9x13 casserole dish, spoon about ¼ cup of Béchamel sauce onto the bottom and spread it to coat the bottom of the casserole dish evenly. Place 3 lasagna sheets down, then spoon about ⅓ cup of Béchamel sauce on top. Spread evenly to coat, then spoon about ⅓ of the spinach lentil mixture, and spread to cover the noodles. Repeat for the remaining noodles, creating two more layers. Then top with the liquid vegan mozzarella.
  • Bake: Cover the casserole dish in tinfoil, and bake for 55-60 minutes, or until the cheese has melted. Then remove the tinfoil, and place the lasagna back into the oven. Turn the oven on to the broil setting for an additional 5 minutes, keeping a close eye on the cheese to ensure it doesn’t burn. Remove from the oven once the cheese has browned on top.
  • Serve and enjoy: Let the lasagna cool for 10 minutes before serving with fresh herbs and a dash of pepper. Slice and enjoy!
Spinach Lentil lasagna in process of being made.